Ginjo crafted from Koshi Tanrei rice at 50% polish, pressed with the fune traditional wooden-frame method at Yoyogiku Jozo in Joetsu, Niigata. The ultra-soft Chibitagawa spring water, sourced from the foothills of Mt. Yoneyama, contributes to a clean, umami-rich character distinct from the typical light-dry Niigata style.
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